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  • Jimmy Wong

Mince meat noodles

This is my kind of comfort food, a savoury mince noodle with carrots and cucumber. In my travels through Taiwan, Shanghai, Singapore I have tried many versions of this noodle dish. Here is my take on what is one of my favs, also known as Ja Jiang Mian or lets call it an asian spaghetti. Enjoy making this super tasty and simple dish.

Mince meat noodles Ja Jiang Mian

Serves 4


Ingredients

500g minced pork (Not too lean)

1 packet shanghai noodles

2 carrots, peeled and finely julienned

2 cucumbers, peeled and finely julienned

1 tbsp vegetable/canola oil

1 tsp grated ginger

2 cloves garlic, grated

1 tbsp Xiao Xin wine

1 tbsp dark soy sauce

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp black bean paste

1 tsp Lao Gan Ma chili mix (you may add more if you can handle the heat)

Optional ingredients is a handful of edamame or diced firm tofu


Method

Bring a large pot half filled with water to boil. Heat a large pan and drizzle with vegetable oil. Quickly stir in the ginger and garlic, then add the mince meat to start browning the meat. You may add in your optional ingredients of tofu and edamame now if you wish to include. Once the meat is slightly browned, add in the Xiao Xin wine, both the soy sauces, oyster sauce, black bean paste and chili and mix in for 5 minutes. As the mince is cooking, add the packet of noodles into the boiling water. The noodles is cooked once they start to float to the top. Do not overcook the noodles. At the same time, finely julienne your carrots and cucumbers. To plate, place wet noodles into a bowl (do not strain the noodles too much), scoop over the mince, top with carrots and cucumbers and serve immediately. Enjoy!


Hint: If you do not have a japanese mandoline to julienne your carrots and cucumber, use a potato peeler to shave off slices, then use a sharp knife to finely cut thin strips.


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